Banana Oatmeal Chocolate Chip Cookies
Soft and chewy Banana Oatmeal Cookies with Chocolate Chips. Banana makes the cookies naturally moist and sweet. Perfect for healthy snacks or served as dessert with a scoop of vanilla ice cream!
Ingredients
1 cup oats
3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large very ripe banana
2 tablespoons coconut oil
1 large egg
1/4 cup plus 2 tablespoons light brown sugar
1 teaspoon vanilla extract
3/4 cup chocolate chips
Instructions
Line a large baking sheet with parchment paper. In a medium mixing bowl, stir together the oats, flour, baking powder, cinnamon, and salt until combined. Set aside.
In a large mixing bowl or the bowl of a standing mixer fitted with the paddle attachment, mash the banana (I use the mixer to do this), checking to make sure you have ½ cup. Add the coconut oil, egg, brown sugar, and vanilla extract and beat on medium high until very well combined, at least 3 minutes, stopping to scrape down the bowl as needed. The batter will be a little bit chunky and wet.
Add the dry ingredients to the wet ingredients. Mix on low speed, just until the flour disappears. Mix in the chocolate chips. The batter will be wet, somewhat loose, and sticky.
With a large cookie scoop or a measuring cup, portion the dough in 1/4-cup amounts and drop in round mounds onto the prepared baking sheet. Refrigerate for at least 2 hours to allow the dough to firm up (the cookies will spread and not set properly if baked immediately.)
When ready to bake, preheat the oven to 180 degrees Celsius. Place the cookie sheet in the oven directly from the refrigerator and bake 10 to 13 minutes, until the cookies are dry set on the edges and feel set on top and a toothpick inserted in the centre comes out clean. The cookies will look underbaked and will feel slightly underbaked when pressed.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.
Enjoy! x
